Phase Behavior of Cocoa Butter in a Two-Step Isothermal Crystallization-Reference-Cited by-同舟云学术

Phase Behavior of Cocoa Butter in a Two-Step Isothermal Crystallization

Published:2004-09-25 Issue:6 Volume:4 Page:1295-1302
ISSN:1528-7483
Container-title:Crystal Growth & Design
language:en
Short-container-title:Crystal Growth & Design

Author:

Dewettinck Koen¹,Foubert Imogen¹,Basiura Monika¹,Goderis Bart¹

Affiliation:

1. Ghent University, Laboratory of Food Technology and Engineering, Coupure links 653, 9000 Ghent, Belgium, and Katholieke Universiteit Leuven, Chemistry Department, Polymer Chemistry Division, Celestijnenlaan 200F, 3001 Heverlee, Belgium

Publisher

American Chemical Society (ACS)

Subject

Condensed Matter Physics,General Materials Science,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/cg049772n

Reference20 articles.

1. Isothermal crystallization of tripalmitin in sesame oil

2. A kinetic analysis of crystallization of a milk fat model system

3. Composition and crystallization of milk fat fractions

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